on niches and not following advice

The most frequent blogging advice that I see is “find your niche and stick to it.”

When I started this blog, I was a vegan. Then I ate with no restrictions for a while, and then I became a Whole Life Challenge devotee, spending 8 weeks at a time 3 times a year eating practically paleo. Usually I post about dessert; occasionally I post about proper meals; sometimes I post about travel; a couple times a year I post about circus.

Clearly, I have not found my niche and stuck to it.

But maybe I’m being a little close-minded with my attempt to categorize this blog. Instead of choosing a niche and posting within it, why can’t I go backwards and choose my niche based on my existing and future posts?

This blog is for the loves-to-eat-baking-but-also-wants-to-be-healthy-and-active audience. The I-want-to-lose-5-pounds-but-oh-look-there’s-pie! niche. The gluten enthusiasts, the lovers of terrible jokes, the reveurs.

Sorry, that last one was a reference to The Night Circus. This blog is also for the avid readers out there.

And in this particular moment, this blog is also for anyone who wants to make butter chicken and naan bread from scratch.

And if you aren’t that person, maybe you should be.

Naan Bread

Ingredients

3/4 cups warm water (think baby bottle temperature)

1 teaspoon yeast

1 tablespoon sugar

3 tablespoons plain Greek yogurt

2 tablespoons olive oil

2 cups flour

1 teaspoon salt

Directions

In the bowl of a stand mixer fitted with the hook attachment, pour in the warm water. Sprinkle the yeast and sugar on top, and let it sit for about ten minutes until the yeast is foamy.

Stir in the Greek yogurt and olive oil. Sift in the flour and salt.

Knead with the hook attachment on low for a minute or two, until most of the flour has been absorbed. With floury hands, pull the dough out of the bowl and knead a couple more times by hand until the flour is gone.

Lightly oil the bowl, put the dough back in, and cover with saran wrap. Put it somewhere warm for about two hours, until the dough has doubled in size. Around the hour and a half mark is when I suggest going and making the butter chicken and rice.

Heat a cast-iron skillet over medium-high heat. Don’t use any oil or butter; you want it to be dry.

Pull the dough out of the bowl, and divide it into eight roughly equal-sized pieces.

Twirl each section like a pizza crust until the dough has been stretched into as thin a sheet as you can make it without creating holes. If you don’t know how to do this, use a rolling pin. I won’t tell.

As they’re ready, place each naan on the hot pan. When you can start to see through the dough that it’s cooking (it becomes whiter rather than translucent) and it starts to bubble, flip it over. This takes a minute or two. You can also start to lift it with a spatula – the bottom should be golden, and possibly probably blackened in spots.

Cook it on the second side for another minute or so, until it’s lightly browned.

Keep going with the remaining pieces. Serve right away with the butter chicken… or just butter.

Butter Chicken

Serve with rice. I’m not giving you a recipe for rice. Also, a little cilantro for garnish would be nice if you’re feeling fancy (or trying to impress someone… just saying).

Ingredients

4 large boneless, skinless chicken thighs, cut into 1/2 to 1″ cubes

1/2 cup plain Greek yogurt

1 tablespoon lemon juice

1 teaspoon turmeric

2 teaspoons garam masala

1 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon ground ginger

2 teaspoons freshly ground ginger

1 clove garlic, crushed

1 cup tomato sauce

1 cup whipping cream (not whipped)

1 tablespoon olive oil

1 tablespoon sugar

1 teaspoon salt

Directions

I suggest putting the rice on just before starting the curry.

Mix all the ingredients from the chicken to the garlic in a cast-iron skillet over medium heat. Stir until they’re well mixed, and keep stirring occasionally until the chicken is mostly cooked (white on all the sides).

Add in the remaining ingredients, and stir to combine. Bring to a gentle boil, and turn the heat down for medium-low.

Simmer for 20-25 minutes, stirring occasionally, until the curry has reduced to a thick sauce.

Serve over rice with naan on the side and a sprig of cilantro to garnish.